Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Gruyère Cream Sirloin Tips with Peppers and Onions Tips, FAQ & printable recipe

Name: Slow-Cooker Gruyère Cream Sirloin Tips with Peppers and Onions
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: American
Ingredients: 2 lb sirloin steak tips, cut into 2-inch pieces; 2 bell peppers (1 green, 1 red), sliced into thick strips; 1 large red onion, cut into wedges; 8 oz cream cheese, softened; 2 cups shredded Gruyère cheese; Toasted garlic brioche slices, for serving

By Clara Weller · Oct 28, 2026

Slow cooker sirloin tips in creamy Gruyère sauce with peppers and onions, served on toasted brioche

Prep: 15 min
Cook: 6 h
Total: 6 h 25 min
Serves: 6

Includes 10 min resting

Tips for success

For the best texture, cut the sirloin tips into similar-size pieces so they cook at the same rate. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 30 minutes of cooking to let some liquid evaporate.

You can also add a splash of beef broth if the sauce seems too thick, but the cheese and meat usually provide enough moisture.

To make the dish ahead, prepare the raw ingredients the night before and store them in the slow cooker insert in the refrigerator.

In the morning, place the insert in the base and cook as directed. Leftovers keep well in the fridge for up to 4 days and reheat beautifully in the microwave or on the stovetop.

Variations

Mushroom and Thyme: Add 8 oz sliced cremini mushrooms and 1 tsp dried thyme with the peppers. The mushrooms release moisture and add an earthy depth that pairs beautifully with the Gruyère.
Spicy Pepper: Swap one bell pepper for a sliced poblano or jalapeño, and add 1/2 tsp crushed red pepper flakes. The heat cuts through the creamy sauce for a lively kick.
Chicken Thighs: Replace the sirloin tips with 2 lb boneless, skinless chicken thighs. Cook on low for 4 to 5 hours, until the chicken is tender and reaches 165°F (74°C).
Smoked Paprika: Stir 1 tsp smoked paprika into the cheese mixture before adding to the slow cooker. The smoky flavor adds a subtle barbecue note to the sauce.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze the cooled sirloin tips and sauce in a freezer-safe container for up to 3 months.
Reheat: Reheat leftovers in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling.

Store any leftover sirloin tips and sauce in an airtight container in the refrigerator for up to 4 days.

The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed. Cool leftovers within 2 hours of cooking before refrigerating.

This recipe is perfect for making ahead. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. The next morning, place the insert in the slow cooker base and cook on low as directed.

You can also cook the full dish, cool it completely, and refrigerate for up to 4 days. Reheat in the slow cooker on low or on the stovetop until hot.

Serving ideas

Serve the sirloin tips over toasted garlic brioche to soak up the rich sauce. The bread adds a buttery, crisp contrast to the tender beef. You can also serve over egg noodles, mashed potatoes, or polenta for a different twist. A simple green salad with a bright vinaigrette balances the richness.

For a complete meal, add a side of roasted asparagus or steamed green beans. The sauce is generous, so don't be shy with the bread. Garnish with fresh chopped parsley if you like, though the video keeps it simple. This dish is hearty enough for a weeknight yet elegant enough for company.

Frequently asked questions

Can this recipe be made without a slow cooker?

Yes, this can also be made in a Dutch oven. Brown the beef in batches, then add the peppers, onions, cream cheese, and Gruyère. Cover and cook in a 300°F (150°C) oven for 2 1/2 to 3 hours, until the beef is fork-tender. Check the internal temperature reaches 145°F (63°C).

Why is the sauce thin after cooking?

If the sauce is thin, the slow cooker may have been on high or the lid was opened frequently. To thicken, remove the lid and cook on high for 20 to 30 minutes to let extra liquid evaporate. You can also stir in a slurry of 1 tbsp cornstarch and 2 tbsp cold water, then cook for 10 minutes.

Can this be made ahead and frozen?

Absolutely. Cool the cooked dish completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until hot and bubbling.

What can be used instead of Gruyère?

Swiss cheese, white cheddar, or Fontina are good substitutes. They all melt smoothly and provide a similar nutty or savory flavor. Avoid aged cheeses that may become gritty when melted.

Is it necessary to brown the meat first?

No, browning is not needed. The slow cooker does all the work, and the long, moist heat tenderizes the beef without the extra step. If you prefer a deeper flavor, you can sear the beef in a hot skillet before adding it, but the video's method is simply to layer raw.

Recipe card

Slow-Cooker Gruyère Cream Sirloin Tips with Peppers and Onions

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 6

Ingredients

2 lb sirloin steak tips, cut into 2-inch pieces
2 bell peppers (1 green, 1 red), sliced into thick strips
1 large red onion, cut into wedges
8 oz cream cheese, softened
2 cups shredded Gruyère cheese
Toasted garlic brioche slices, for serving

Instructions

Place the sirloin steak tips in the bottom of the slow cooker in an even layer. Scatter the sliced bell peppers and red onion wedges over the beef. Drop the softened cream cheese and shredded Gruyère on top. Do not stir.
Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the sauce is bubbling. Do not open the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
After 6 to 8 hours, stir the mixture gently to combine the melted cheese into a smooth sauce. Test a piece of beef with a fork — it should pull apart easily. If not, cover and cook for another 30 minutes. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay tender.
While the beef rests, toast the garlic brioche slices until golden and crisp. Place the toasted slices on serving plates.
Ladle the sirloin tips and sauce over the toasted brioche, making sure each serving gets plenty of peppers and onions. Serve hot.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories: 520
Protein: 42 g
Carbohydrates: 12 g
Fat: 34 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.